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Hungarian Food - Cabbage with Noodles

Updated on December 13, 2012

Cabbage with Noodles

Cabbage with Noodles
Cabbage with Noodles
The Hungarian Flag
The Hungarian Flag
Bacon
Bacon
Cabbages
Cabbages
Egg Noodles
Egg Noodles
Onions
Onions

Hungarian Food

5 stars from 1 rating of Cabbage with Noodles

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Cabbage with Noodles

(Kaposztas Teszta)

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Cabbage with noodles is popular throughout Eastern Europe. In Poland it is called kapusta z kluski and in the Czech Republic it is nudle s zeli . It can be prepared as a strictly vegetarian dish, using only butter in place of bacon, or sausage or ground meat can be added to make it a substantial main dish.

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I prefer the recipe below and I use it as both a main dish or a side dish. It is even better warmed up the next day.

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Be sure to use fresh green cabbage and plenty of onions. Remember that the cabbage will shrink considerably whwn you fry it. Do not pre-cook the cabbage before frying it or you will leave the best part of the cabbage behind in the cooking water.

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Do not hesitate to add the sugar as directed. Most fresh vegetables lose sugar on aging and this is an attempt to replace it. Also, the sugar will caramelize slightly while frying which adds to the flavor.

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Difficulty:

Easy

Preparation Time:

30 Minutes

Cooking Time:

1 Hour

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Ingredients:

1 Lb of thick sliced Bacon

2 Large Onions

1 large Head of Green Cabbage

1 Lb. of large Egg Noodles

1 Tablespoon Sugar

2 Teaspoons Salt

Pepper to taste

1 Pint of Sour Cream (Optional)

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Preparation:

1. Core the cabbage and cut it into eight wedges. Then slice each wedge into ½ inch strips to resemble the noodles

2. Peel the onions, cut them into quarters and then cut them into ½ inch strips.

3. Boil the noodles in lightly salted water and drain them.

4. Cut the bacon into ½ inch strips and cook it in a large frying pan or Dutch oven until it starts to brown. Do not over cook it. Starting with a tablespoon of butter will help prevent the bacon from sticking since most bacon today is artificially seasoned. Do not pour of the fat that accumulates. That is what seasons the cabbage and noodles.

5. Add the onions and continue cooking over moderate heat until they are translucent but not browned. Gradually add the cabbage in batches as it shrinks while cooking. As each batch is added, sprinkle it with salt and pepper and one teaspoon of sugar. Cook for 10-15 minutes until the cabbage is tender. Taste and add additional salt if needed.

6. Thoroughly mix the noodles and cabbage mixture in a large kettle. Serve with the sour cream on the side if desired.

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Serving:

This dish can be served as a main dish with a salad and fresh rolls or bread on the side. To make this dish vegetarian, simply start with two sticks of butter in place of the bacon. To make it cholesterol free, substitute one cup of extra virgin olive oil for the butter and use yolk-less noodles.

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Suggestion:

As a main dish, I would serve this with a pinot grigio (szurkebarat ), gewurtztraminer (tramini ) or (kiralyleanyka; there is no American equivalent). A dry riesling would also be suitable .

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Cabbage with Noodles

Kielbasa and Cabbage

Map of Hungary

A
Budapest, Hungary:
Budapest, Hungary

get directions

B
Vienna, Austria:
Vienna, Austria

get directions

C
Debrecen, Hungary:
Debrecen, Hungary

get directions

Comments

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    • profile image

      Ginger 

      6 years ago

      I made this a couple days ago and I am SO greatful I finally found what I was looking for. The taste is indescribable. It is pure and old fashion, I would have no problem eating the whole pan. Thank you for sharing

    • rjsadowski profile imageAUTHOR

      rjsadowski 

      6 years ago

      Thanks for your comment. I am sure that in Hungary, many people would make their own noodles too. They are so much better.

    • WriteAngled profile image

      WriteAngled 

      6 years ago from Abertawe, Cymru

      I sometimes had the equivalent of this dish when I lived in Croatia, where it is called zelje i krpice. Very often, rather than buying ready-made noodles, people would make their own pasta dough and cut it into rough strips (hence the name krpice, which means rags). Also, they would use a very fatty version of streaky bacon called spek, which they chopped very finely before frying until crisp.

    • livingpah2004 profile image

      Milli 

      6 years ago from USA

      This is new cabbage recipe I had learned. I make cabbage in Indian style with spices and curry powder and eat it with rice. Thanks for sharing it. Voted up!

    • Zsuzsy Bee profile image

      Zsuzsy Bee 

      7 years ago from Ontario/Canada

      Hiya rjsadowski, my Mom and Grandma never made this with bacon or any type of meat... neither does our recipe include onion or sugar just lots of pepper and salt, and we grate our cabbage rather than cut it into strips. I guess it might have something to do with the regions... Mom called it 'budget stretcher meal'. I love to read about the differences these old recipes have from family to family. Thanks for sharing

      kindest regards Zsuzsy

    • rjsadowski profile imageAUTHOR

      rjsadowski 

      7 years ago

      Thanks for your comment, but I dont use caraway in this recipe.

    • Trsmd profile image

      Trsmd 

      7 years ago from India

      A friend of mine makes this a lot...I'm not too much of a fan because I hate the flavor of caraway! When I make it I usually omit this ingredient.

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